Healthy SALMON QUINOA Dinner – Chef Microwave Series

Healthy SALMON QUINOA Dinner – Chef Microwave Series

Bakery vs Homemade MATCHA MOCHI CAKE: Hey #BuzyBeez today I’m back with another Chef Microwave video this time a Miso Salmon and Coconut Quinoa Dinner!

3 Dorm Meals Chef Microwave:
5 DIY Marinades:

Denim Top:
KitchenAid Mixer:
Le Creuset Dutch Oven:
Smeg Toaster:
Raccoon Salt Jar:

Microwave Coconut Quinoa:
1/2 cup Quinoa (rinse & drain)
1/2 tsp Kosher Salt
1/4 tsp Minced Ginger
1/2 cup Coconut Milk
3/4 cup Water

Microwave 5 min. Then remove and stir, finish microwaving 3 min. Allow to cool and finish absorbing the liquid

Quinoa Stovetop Method:
Place all ingredients in a pot.
Boil without lid on medium high heat until water is almost absorbed (about 10-15 minutes)
Turn off heat, add lid to pot and let it sit for 10 minutes.
Fluff with fork.

Miso Salmon en Pappillote:
1 salmon fillet (about 6 oz.)
1/2 cup Carrots, Zucchinis, and assorted mushrooms, trimmed and chopped
1 tbsp Miso
1 tbsp Mirin (rice wine vinegar)
½ tsp Sesame Oil
½ tbsp Butter
minced Scallions (green onions) for garnish

In a small bowl combine the miso and mirin and stir until smooth.
Cut a sheet of heavy-duty parchment paper INTO A HEART.
Place a vegetables and salmon fillet ON ONE SIDE of paper. Season salmon with salt and pepper. Top each piece of salmon with half the mushrooms. Add 1 tablespoon of butter to package, and then top with miso sauce.

Fold the top and bottom of the package up and over the salmon until the two sides meet, then fold down edge. Fold the left and right edges over and tuck the sides under the pouch.
Place in microwave and heat on High for 4 minutes.

Stovetop Method:
Preheat oven to 350 degrees. Follow directions (1-4) above. Once packet is ready, place on baking sheet and bake for 15 minutes.

Serve together with a wedge of Lemon

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Graphics by Dawn Lee Design:
Music by Lullatone:

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